3 Bean Lentil Soup Food

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTIL AND BEAN SOUP

Steps:

• In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
• Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
• Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
• Stir in beans and simmer for another 5 minutes.
• Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

RED LENTIL AND BEAN SOUP

Steps:

• Heat the vegetable oil in a skillet and add the leek. Cook until it softens.
• Crush the garlic and add it to skillet.
• Crush the cumin and coriander seeds using a mortar and pestle, then add them to the skillet.
• Add the carrot, and red lentils. Stir.
• Add the vegetable stock, season with salt and pepper, then let it simmer.
• When the lentils are almost cooked, add the turmeric, the canned red beans, and the baby spinach.
• Serve the lentil soup with chili slices.

3 BEAN LENTIL SOUP

Steps:

• Combine all ingredients in a slow cooker. If needed add more water to cover all ingredients. Cook on high setting for about 8 hours, until beans and lentils are soft.

HEARTY LENTIL AND WHITE BEAN SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.

ITALIAN THREE BEAN SOUP

Steps:

• Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze.

THREE-BEAN LENTIL SOUP

Steps:

• In a large saucepan or Dutch oven, heat the oil over medium heat.
• Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
• Add the tomatoes, chicken stock, water and lentils.
• Bring to a boil.
• Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
• Add the chick peas, kidney beans and black beans.
• Cook for 15 minutes or until heated through.
• Stir in the coriander, lemon juice, salt and pepper.

COLORFUL THREE-BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.

RED LENTIL & BUTTER BEAN SOUP

Steps:

• Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
• Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
• Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
• Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
• Add the drained butter beans to the pan and heat gently.
• Season with salt and freshly ground black pepper and ladle into bowls.
• Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.

SLOW-COOKER TUSCAN WHITE BEAN AND LENTIL SOUP

Steps:

• Combine broth, beans, lentils, 1 cup water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in a 5- to 6-quart slow cooker. Cover and cook on low until lentils are tender, 7 to 8 hours.
• Stir in chard and lemon juice. Cover and cook on low until chard is wilted, about 30 minutes. Remove and discard cheese rind and bay leaf.
• Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.